Wednesday, November 12, 2008

Around the World: Chick'n Paprikas

Paprika is serious business in Hungary. Unlike here in the states where paprika is paprika, in Hungary it is available in a wide range of heats from mild to hot. The sweet-hot flavor of paprika is essential in Hungarian cooking, as in this vegan version of Hungarian Chicken Paprikas -- chicken-style seitan simmered with tomato, green pepper, and paprika. A small container of vegan sour cream is on the side to stir in at lunchtime.

Below the paprikas is another Hungarian dish: Noodles with Poppy Seeds. Normally this dish would be made with egg noodles; I substituted campanelle. Next to the noodles are steamed kohlrabi and peas, one of shmoo's favorite combinations. And for dessert, tender stewed apricots cooked in orange juice.

Verdict: Shmoo loved the seitan chicken, but not the green peppers. My husband loved the green peppers, but not the seitan. I liked a bit of both, and we all enjoyed the noodles, kohlrabi, and apricots. Something for everyone! 3 stars.

15 comments:

I recently discovered your blog after reading your awesome cookbook. I thinks it's such a neat idea, but do you ever feel like it's a chore? Do you ever think "gosh, I'm slacking! I should really get something up on the blog," like it's just another obligation on your to do list, like balancing your checkbook or something? Personally, I think I would have been having fun when I first started, but feel pressured after having acquired so many "fans" and everything. Now, I, for one, don't want you to feel pressured, but definitely don't want you to stop! I'm a poor vegan college student and I can't tell you how your blog makes me feel like my veganism is normal. Anyway, just wanted to say thanks, and to encourage you to keep up the good work! By the way, this lunch looks great!

Hi Penny! Yes, absolutely, I do feel like that sometimes, especially now that I'm homeschooling full time, too. I think most bloggers feel that way sometimes. But it's also still an awful lot of fun, especially when a new recipe or lunch menu comes to mind. I don't plant to stop!

Tofutti Sour Supreme -- not because I've tried them all and this is the one I recommend, but because it's the only choice we have here. I haven't gotten a chance to try any of the other vegan sour creams on the market yet...

I write a vegetarian blog too in Hungary, in hungarian. http://cuisineadele.blogspot.com/

I love your blog so much!!! :-)One of my friends – she lives in England – bought me your book and I will get it, if she comes home for Christmas. Im’ waiting for it impatiently!

So, your hungarian meal is really amazing!In Hungary, when we eat noodles with poppy seeds, we mix poppy seeds with powdered sugar (I use cane sugar), so it’s a sweet tasty meal. And the chicken (seitan :-) paprikas we usually eat with noodles and salad. :-)

As a Vegetarian, Hungarian girl, I appreciate you posting this. The whole concept of vegan Paprika, is very interesting. What’s the mock chicken made of? Tofu…I’m guessing? And the noodles look delicious. My stomach is growling ha-ha, Ill defiantly have to try this whole thing.

The only Veg/Hungarian recipe I made was, goulash. I used Bocas’s ground beef. It turned out quit well, I believe.